Well I hopped on the scales this morning (generally I don’t do the scales unless I’m trying to lose baby weight or it’s the end of winter). But today I’m a kilo down and just feeling better all over. I’d say giving the cookies, tiny teddies, lollies, bread and chocolate a miss this week has paid off. But it hasn’t been easy. I won’t lie…some headaches and feeling a bit ordinary on the days I had no sugar. So then what did I do? Bake some cookies. Of course I did. Crazy. You don’t have to tell me that because as I write it I realise how crazy it sounds. But truth be told I’m quickly trying to increase my repertoire of gluten free goodies since there are no biscuits in the house.
I’ve converted the delicious almond crescent biscuit recipe from Little Kitchen Around the World by Sabrina Parrini (fabulous family friendly/kids cookbook) to the thermomix and it was a winner. There are a few differences because you’re using whole almonds and raw sugar rather than almond meal and caster and icing sugar. And when I do my almond meal in the thermomix I go for the rustic look which is something like this…….
These are really tasty and I like that my almond meal is a bit more rustic than store bought which makes my cookies look a bit more homemade – that and the misshaped crescents just adds to the whole ‘I made it myself’ look. After I made them I thought to myself that some orange or lemon rind would have been amazing and perhaps a little vanilla too. Next time.
- 300g raw almonds
- 140g raw sugar (or raw caster sugar)
- 2 egg whites
- extra raw sugar or icing sugar for dusting
- Place almonds in TM bowl and process for 10 seconds on speed 9. Set aside
- Place raw sugar in TM bowl and process for 10 seconds on speed 9. Add in almonds and process 5 seconds speed 4 to combine.
- If you don’t have a thermomix then combine almond meal and raw caster sugar together in a bowl.
- Meanwhile whisk those egg whites until stiff peaks form. I do this in my kitchen aid but you can do it however you usually do your egg whites. Whatever works.
- Tip out the sugar/almond mixture to a large bowl and add in the egg whites. Be a little gentle but you want everything combined.
- Take a small amount of mixture (say a tablespoon) and roll into a little log and then bend into a crescent and place directly onto lined baking trays.
- Bake in a 170C/340F oven for about 12 to 15 minutes or so until they are golden on the bottom (my oven always does the bottoms first so be careful) and cooked through but not overcooked. You’re not looking for golden all over just cooked.
- Cool on a rack – I do this just by sliding the paper onto my cooling rack with the cookies on it and then leave for about 10 minutes. You might want to taste test one or two
- Now make some icing sugar by placing a few tablespoons of raw sugar in your TM bowl and process for 25-30 seconds on speed 9. If you don’t have a thermomix just use some icing sugar.
- Roll the crescents in the icing sugar and serve. Delicious with tea or coffee and when people come over.
- Just watch if you are taking these to church or parties because of nut allergies these days. These might be gluten and dairy free but they have nuts in them:)